Grilled Italian Stuffed French Bread Food

5 STUFFED FRENCH BREAD RECIPES

Steps:

• For filling the French bread you can do this two different ways:
• Using a serrated knife, cut French bread in half, and cut each half lengthwise through the center.
• Hollow out each piece, removing bread and leaving a 1/2-inch shell.
• Cut removed bread portions into 1-inch pieces, and set aside.
• Note: use the extra bread for making croutons.
• Fill with whatever filling you choose, then sprinkle with cheese and bake them both until cheese melts and heated around 25 minutes on 375 degrees.
• Second Style Whole Loaf Stuffed French Bread:
• Cut the bread in half lengthwise and scoop out some of the bread on the bottom of just one side of the loaf.
• Spoon the filling in the hollowed out part and spread a little on the top half.
• Cover both sides with shredded cheese on top, put it together, and wrap the whole loaf in foil.
• Place it on a cookie sheet.
• Bake at 375 degrees until cheese is melted and heated for around 20 minutes.
• All hot bread is made the same, hollow with bread, fill, bake until cheese is melted. Let sit for around 10 minutes before slicing.
• Note: The cheeses we use are extra sharp cheddar, try pepper jack, swiss, blue cheese crumbles, gouda, Havarti, provolone, mozzarella, or whatever kind you prefer.
• If using a cold filling, hollow fill, and slice.
• Other Filling Suggestions:
• Try a California Style cold French bread filled with ground taco seasoned beef, diced cucumbers, tomatoes, lettuce, and guacamole
• Make a Philly style with shaved roast beef, swiss cheese, sauteed onions
• Fill the French bread with deli corned beef, sauerkraut, thousand island dressing, and swiss cheese for a Reuben
• Pepperoni jarred meat sauce and shredded mozzarella
• Sloppy joe filling with cheddar cheese
• Meatballs, sauce, and mozzarella
• Sausage, peppers, onions, marinara sauce, and mozzarella
• Kielbasa, sauerkraut drained and patted dry, swiss cheese
• Antipasto Italian with salami, mortadella, pepperoni, capicola, Italian dressing, Italian seasoning, melted provolone
• Deli roast beef and extra sharp cheddar cheese
• Chicken Waldorf Salad chopped apples, walnuts, craisins, seedless grapes, cooked chicken, Peppercorn Ranch dressing

GRILLED FRENCH BREAD

Steps:

• In a microwave safe bowl, combine butter or margarine, parsley, basil and garlic. Heat in microwave until butter is melted. Stir in parmesan cheese. Cut bread in half lengthwise.
• Place bread, cut side down on an uncovered grill directly over medium coals. Grill about 2 minutes or until lightly toasted. Turn cut side up. Brush with butter mixture. Grill for 1 to 2 minutes longer.
• To serve, cut into 2 inch slices.

KITTENCAL'S EASY GRILLED BREAD

Steps:

• Slice the French bread diagonally into about 3/4-inch slices or as thick as desired.
• Brush both sides of each slice with olive oil or melted butter.
• Sprinkle one side of the slice lightly with kosher salt, black pepper and garlic powder if using.
• Place seasoned side down on the grill.
• Grill over medium heat until lightly toasted about 1-3 minutes, cooking time will depend on how hot your grill is (check frequently to avoid burning).
• Using long tongs turn the bread over and season with salt, pepper and garlic powder; grill until toasted.

ITALIAN STUFFED BREAD

Steps:

• Thaw out bread dough.
• Dice a green pepper and onion (I make my pieces very small).
• Roll out dough on a floured surface.
• (your dough should be just wide enough to put your meats on) Stack the dough with a layer of each meat, cheese, and vegetable.
• bring edges of dough together.
• Using a little water will help the dough stick together.
• Be sure you leave no cracks in the dough, or your cheese will run out when cooking.
• Bake at 350 until golden brown (usually about 20-26 minutes depending on your oven and thickness of dough).
• enjoy!

GRILLED FRENCH BREAD

Steps:

• In a medium skillet combine margarine or butter, parsley, garlic, and, if desired, red pepper.
• Heat over medium heat until margarine is melted.
• Stir in Parmesan cheese.
• Cut French bread in half lengthwise.
• Place bread, cut side down, on an uncovered grill directly over medium coals.
• Grill about 2 minutes or until toasted.
• Turn cut side up.
• Brush with margarine mixture.
• Grill for 1 to 2 minutes more.
• To serve, cut into 2-inch slices.

GRILLED STUFFED FRENCH BREAD

Steps:

• Heat coals or gas grill for direct heat. Spray 18-inch piece of heavy-duty foil with cooking spray.
• Cut bread loaf diagonally into 12 slices to within 1/2 inch of bottom of loaf. Spread pesto on both sides of slices. Sprinkle slices with cheese. Securely wrap loaf in foil.
• Grill bread uncovered 5 to 6 inches from medium heat about 10 minutes, turning once, until hot.

HELEN'S SAUSAGE STUFFED FRENCH BREAD

Steps:

• Preheat the oven to 350 degrees F.
• Using a serrated knife, trim the upper quarter off the length of the top of each loaf. Hollow out the center of the loaves, leaving a 1/2-inch-thick shell. Set aside.
• Brown the sausage in a large skillet over medium-high heat for about 5 minutes, stirring to break up any clumps. Add the jalapenos, bell peppers, and green onions. Cook, stirring, until the vegetables are soft, 3 to 4 minutes. Add the cream cheese, sour cream, and Cheddar and stir until completely melted, about 2 minutes. Add the Essence and remove from the heat.
• Fill the hollowed-out bread loaves with equal amounts of the sausage-cheese mixture and wrap each loaf in aluminum foil. Place the loaves on a baking sheet and bake for 1 hour. Remove from the oven, unwrap, and sprinkle with parsley.
• Serve warm with chips for dipping, if desired, or cut the bread crosswise into 2-inch slices.
• Combine all ingredients thoroughly.

GRILLED BREAD WITH PROSCIUTTO

Steps:

• Prepare a charcoal grill with medium-hot coals or turn a gas grill to medium-high heat.
• Grill the bread for 2 minutes, until golden on one side. Place the bread grilled side up on a platter and immediately rub the cut side of the garlic clove over the surface of the bread. For really garlicky fettunta, rub hard. Drizzle a tablespoon of olive oil over each slice of bread.
• Place the torn prosciutto over the grilled side of the bread and top with the grated mozzarella. Return the bread to the hot grill, cover the grill, and cook for 1 to 2 minutes-just long enough to melt the cheese and rewarm the toast. (Be sure the vent is open so the fire doesn't go out!) Drizzle with a little more olive oil, sprinkle with parsley, salt, and pepper, and serve hot.

SUPER STUFFED FRENCH BREAD PIZZA RUSTICA

Steps:

• Preheat oven to 425 degrees F.
• Split bread lengthwise and hollow it out. Cut in half across, making 4 shells for pizzas.
• Heat a skillet over medium high flame and brown sausage in extra-virgin olive oil. Brown and crumble sausage. Add red bell pepper, onion and garlic. Cook 3 to 5 minutes, add spinach. Remove mixture from heat and season with a pinch of salt and black pepper, to your taste.
• Transfer to a bowl. Combine sausage and veggies with ricotta, Parmesan, sopressata and pepperoni. Fill bread shells and top with mounded mozzarella and provolone cheeses. Place in hot oven on cookie sheet and bake until cheese melts and bubbles and bread is super crisp, about 10 to 12 minutes. Top pizzas with oregano and hot pepper flakes. Serve immediately, or snack all night!